Ide Shoten

Ide Shoten is widely credited as the shop that codified Wakayama ramen, the tonkotsu-shoyu style built on a pork-bone broth darkened with soy sauce, a combination distinct from the lighter shoyu ramens found elsewhere in Japan. Operating in the Tanakamachi area of Wakayama City since 1953, the shop has been repeatedly named among the best ramen restaurants in Japan by national ranking guides, and its bowl is treated as the benchmark against which other Wakayama-style shops are measured. The signature chuka soba pairs thin, straight noodles with the pork-and-soy broth and is typically finished with a few slices of chashu pork and a boiled egg. Locally, diners order hayazushi, a pressed sushi made with mackerel or other fish on vinegared rice, as a side to eat between spoonfuls of ramen, a pairing particular to Wakayama's ramen culture. The dining room is a small, no-frills counter-and-table setup with a working-class, unpretentious atmosphere; there is no dress code and the pace is quick, with a steady turnover of locals and ramen pilgrims. There is no wine or sake program of note -- the focus is entirely on the noodles. Reservations are not accepted and are not needed, but a queue forms at peak lunch hours, particularly on weekends, so arriving slightly before opening or during a mid-afternoon lull shortens the wait considerably.